Ingredients
Scale
Crab Cake:
- 1 8oz jar artichokes in water, drained, chopped
- 3/4 can chickpeas (rinsed)
- 1/2 cup finely chopped shallot
- 3/4 cup finely chopped celery
- 1 tbsp horseradish
- 1 tbsp lemon juice
- 3/4 cup chickpea flour
- 1 tsp old bay seasoning
- Salt/Pepper as needed
- 3 tbsps fresh dill
- 3 tbsps fresh parsley (chopped)
- 3/4 cup panko
- 2 1/2 tbsps Follow Your Heart vegan egg combined with 3/4 cup almond milk or water
- 1/3 cup vegan mayo
- 1/3 cup dijon mustard
- 1 tbsp vegan Worcestershire (optional)
- Oil for frying
Sauce:
- 1/2 cup vegan mayo
- 1/2 cup dijon
- 2 tbsps capers
- 6 tbsps fresh dill
- 1 tbsp lemon juice
- 1 tbsp relish
- salt/pepper as needed
Instructions
- Chop the artichokes, dice the shallot, chop the celery. In a large mixing bowl combine all of the crab cake ingredients. Form patties. Coat the outside with additional Panko, I crush it up a little more for a finer texture. (optional, but makes for a crispy outer layer). Cook in a pan with a drizzle of oil for 7 minutes on med/high heat flipping midway through and rotating for an even cook.
- Remove the cakes from the pan and place onto a plate covered with paper towel to absorb any excess oil. Serve immediately on buns topped with lettuce and red onion and the remoulade sauce below.
- Sauce: In a small mixing bowl stir together all the ingredients until well combined. Refrigerate until ready to serve the crab cakes. Garnish with dill and chopped radish, optional.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1